A.A. Certification System

(Food and Beverage Production Additive-Free Certification)

To call for a healthier food system and to prevent the lore of cooking traditions from vanishing, the Anti Additive Association has established A.A Certification, also known as Food and Beverage Production Certification, and invited professionals from all fields to be on the advisory panel. And to avoid conflict of interest, the evaluation is handled by a third party. And A.A welcomes the like-minded food and beverage manufactures to apply for the certification.

The Process of Certification

The A.A Evaluation Process follows a rigorous to make sure that no five major additives are added in the production. The five major additives include, flavor enhancer, food improver, food coloring, preservatives, and flour bleaching agent. A.A certified restaurants are not only a safe haven for consumer, but also a trusted entity for people who seek for a healthier eating environment.

There are additives that should not be used in the food supply, but there are also additives that are good for our health, our children's health and for the environment. What we believe is not all additives should be removed from our food supply regardless of their function, but remove some which should not use at all or could use less as possible, followed by the principals below:

1. Do not change the taste of the ingredients with food additives. In a relatively reasonable circumstances, the exclusion of toxic or additives which may cause chronic harm and disease to the human body.

2. Do not shorten the production time or process with food additives. Take chicken soup as an example, according to the traditional process, to be boiled chicken several hours into a chicken soup, do not use fast and convenient chicken soup powder (block) and other ways to replace. Meals from raw materials → food → shop are in accordance with the traditional original process by step by step production.

3. Do not over-prolong the shelf life with food additives,

4. Shop's branding dish such as chef's special should be handled and cooked in the shop. For instance, curry shops should cook their own curry sauce, rather than using factory curry powder(block).

5. Food and beverage process should be well-managed to ensure food safety, if necessary, ready-to-eat dishes should contain less food additives as possible.

Note: Whether the ingredients are organic, ingredients and other sources of food and other issues such as GMO, not in the A.A. certification areas.

Why Should I Sign Up for the A.A Certification?

1. To Differentiate and Promote Your Brand

Under the guidance of our advisors, you can gradually work your way to additive-free production and thus pass our certification process. The consumers can easily identify additive- free restaurants and producers.